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| Gloria's Pesto Potato Salad Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 6
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Ingredients
----DRESSING----
1 cup mayonnaise
2 tablespoon prepared pesto
----SALAD----
4 cup peeled diced potatoes, cook
1/2 cup chopped celery
1/2 cup sliced green onions
1/2 cup diced red bell pepper
6 oz wisconsin monterey jack cheese, cub; ed
1 tablespoon grated wisconsin parmesan cheese
Cooking Directions:
In a small bowl, combine dressing ingredients; set aside. In a medium bowl, combine potatoes, celery, onion, pepper, and Monterey Jack cheese. Add dressing. Toss lightly. Sprinkle with Parmesan cheese. Chill. This recipe serves 6.
Tip: Wisconsin Style Havarti cheese delivers the same creamy texture when substituted for Monterey Jack cheese in this recipe.
Recipe Source: GRAND-PRIZE WINNER -- 1992 WISCONSIN CHEESE POTLUCK RECIPE CONTEST -- Gloria Kirchman. As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest. Formatted for MasterCook by - MR MAD, aka Joe Comiskey ~ jpmd44a@prodigy.com - 01-20-1996. Reformatted for Meal Master by: Nancy Filbert; Prodigy ID# LRCE87A, February, 1996.
salads,potato
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